Title: Apricot pie
 Categories: Fruits, Pies & past
      Yield: 9 Servings
 
      3 cn Apricots -- 16 oz each,
           Sliced
    1/2 c  Sugar
      3 tb Flour
    1/4 ts Nutmeg
    1/4 ts Cinnamon
        ds Salt
      3 tb Butter
      4 ts Lemon Juice

MMMMM---------------------------PASTRY--------------------------------
      3 c  Flour
  1 1/4 c  Shortening
      1 ts Salt
      1    Egg
      2 ts Vinegar
      5 tb Ice Water
 
  For filling: Heat oven to 375 deg F. Drain apricots; reserve 1/3 C
  syrup. In a saucepan, stir together sugar, flour, spices and salt.
  Add reserved syrup; cook until thickened; remove from heat and add
  butter, lemon juice and apricots.  Pour mixture into prepared,
  pastry-lined pie pan. Place top crust; crimp to seal; cut slits in
  top. Bake for 45 min.
  
  Pastry: Blend together flour, shortening and salt with a pastry
  blender. Beat together egg, vinegar and ice water. Mix with flour
  mixture, using fork, until mixture forms a ball. Roll out 1/8" thick
  on lightly floured pastry cloth with covered rolling pin.  Fit crust
  into pie pan and trim. Bake pie according to filling directions.
  
  Patricia Lomax, Mansfield, Ohio